Cook the Meat and Vegetables: Sauté the onions in oil. Add the meat, spices (ginger, turmeric, black pepper), and chickpeas. Stir well. Add about 4 cups of hot water, cover the pot, and let it cook for 15 minutes. Then, add the cabbage and more water if needed. After 10 minutes, add the carrots, turnips, and zucchini.

Prepare the Couscous: While the stew cooks, prepare the couscous. Sprinkle 2 cups of cold water over it and mix with your fingers to separate the grains. Let it absorb the water. (If using coarse semolina, use ¼ cup of olive oil instead of water).

First Steaming: Once steam rises from the couscous pot (a couscoussier), place the prepared couscous in the steamer basket on top. Let it steam for 15 minutes.

Second Steaming: Remove the couscous from the steamer and turn it out into a large bowl. Sprinkle it with 2 cups of cold water, 1 tablespoon of salt, and 1 tablespoon of olive oil. Mix gently with your hands to break up any lumps. Return the couscous to the steamer and let it steam for another 15 minutes. (Note: Couscous usually needs 2 steamings; coarse semolina may need 4).

Serve: Place the steamed couscous on a large serving platter. Fluff it and mix in the ghee or butter. Arrange the cooked meat and vegetables on top. Spoon the stew broth (sauce) over everything. The broth should be thick, not too watery.

Enjoy! Serve with a side of plain yogurt (Laban Rayeb).